Lecithins are used mainly as emulsifiers. They are surfaceactive; simultaneous hydrophilic (water-loving) and hydrophobic (water-repelling) properties enable lecithins to make stable blends of materials that otherwise do not mix easily and tend to separate. The amount of lecithin needed to blend substances such as the soybean oil and water in margarine, or the pigment and latex in paint, depends on the overall fat content in the end product.
• Disperse and suspend powders into liquids
• Control the viscosity of liquids and semi-liquids
• Prevent foods from sticking to contact surfaces
• Prevent adhesion of food products to one another
- Food- Chocolates, Bakery, Instant Mixes,Cookies,Biscuits,Cones,Wafers
- Industrial- Paints,Dyes,Road Making,Pigments
- Cosmetics- Creams,Anti Aging formulations
- Pharmaceutical- Formulations for liver,Heart,Cholesterol and Process ingredient
- Improves brain function.
- Promotes healthy weight loss.
- Lowers cholesterol.
- Prevents disease.
- Essential for liver health.
These phospholipids are present in liquid lecithin:
- Phosphatidylcholine (PC, 14–16%)
- Phosphatidylethanolamine (PE,10–15%)
- Phosphatidylinositol (PI, 10–15%)
- Phosphatidic acid (PA, 5–12%)